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Polenta Squares With Beetroot & Shiraz Relish
Looking for an appetiser recipe to WOW your guests and taste delicious. Then look no further. Our Polenta squares are all you will need for your next dinner party.
Prep time 15 min. Cooking time 30 min. Makes 32.
Ingredients
- 4 tbsp olive oil
- 1 litre water
- 200g fine polenta
- 1 tsp vegetable stock powder
- 40g fresh Parmesan cheese, finely grated
- 1 tbsp salted butter salt and pepper
- 120g soft Danish feta, crumbled
- 180g Vinofood Beetroot and Shiraz Relish
- 32 fresh thyme sprigs
Method
- Grease a 20cm square baking tin and set aside.
- In a large saucepan pour in water and polenta.
- Turn on the heat and stir constantly on a low simmer.
- Once the water is simmering stir in the stock powder.
- Keep stirring for up to ten minutes or until all the water has soaked in and the polenta is smooth and thick.
- Take off the heat and stir through cheese, butter and plenty of salt and pepper.
- Pour polenta into the greased tin and smooth over the top. Let it cool on the bench then move it to the fridge to get cold and set.
- Take out of the fridge and remove from the tin onto a board.
- Cut it into 16 squares. Cut each square in half to make thinner squares just over 1cm thick.
- Heat a couple of tablespoons off olive oil in a large non-stick frying pan and fry each side until golden.
- Cook in several batches and add more oil as needed.
- Put fried polenta squares on paper towels and season with salt and pepper whilst the rest cook.
- Top each square with crumbled feta, Vinofood Beetroot and Shiraz Relish and a sprig of thyme.
TIPS
-Allow about 1½ hrs cooling time.
-Thin polenta squares will be crunchier and require less frying time.
